Blueberry Mango Crepes with Coconut Flour
Looking for the best gluten free mango crepes or blueberry crepes? Our crepes with coconut flour are served like blintzes, filled with sweet cottage cheese.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry Crepes, Crepes with Coconut Flour, Gluten Free Crepes, Mango Crepes
Servings: 6
Calories: 506kcal
Crepes with Coconut Flour
- 3 Eggs
- 1/2 cup Milk
- 1/4 cup Coconut Flour
Blueberry Sauce
- 1 cup Frozen blueberries
- 3 tbsp White sugar
- 1 tbsp Unsalted butter
- 1 tbsp Lemon juice
- 1/4 tsp Cornstarch
Mango Cottage Cheese Filling
- 8 oz Cottage Cheese
- 2 oz Cream Cheese
- 1/3 cup White sugar
- 1/2 tsp Vanilla extract
- 1/2 cup Mango diced
Crepes with Coconut Flour
Crack the eggs into a medium bowl and lightly beat them. Add the milk and whisk to incorporate.
Add the coconut flour and whisk gently until very smooth. This will take a few minutes. Add 2-4 tablespoons of extra milk if necessary to thin out the coconut flour crepe batter.
Allow the batter to thicken for 1-2 minutes, then whisk again. Pour batter into pie plate.
Using an electric crepe pan, dip the hot surface into coconut flour crepe batter.
Flip over and wait for the red light to go off, indicating the crepe has cooked. Flip the crepe and cook the other side for 2-3 minutes, until golden brown.
Make crepes until the batter is finished. Set aside and let cool.
Blueberry Sauce
Stir blueberries, sugar, butter, lemon juice, and cornstarch in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
Mango Cottage Cheese Filling
Puree cottage cheese, cream cheese, sugar, and vanilla in a food processor. Transfer to a medium bowl; stir in diced mango. Set aside.
Blueberry Mango Crepes with Coconut Flour
Transfer a coconut crepe to a clean work surface. Spoon 2 heaping tablespoons of mango cottage cheese filling into the centre of the crepe. Fold crepe edges into the centre.
Place 2-3 coconut mango crepes on each plate and top with warm blueberry sauce.
Calories: 506kcal | Carbohydrates: 31.5g | Protein: 21.9g | Fat: 33.7g | Saturated Fat: 15.5g | Cholesterol: 355mg | Sodium: 424mg | Potassium: 339mg | Fiber: 2.6g | Sugar: 25.5g | Calcium: 112mg | Iron: 3mg